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References in periodicals archive ?
Heterofermentative lactic acid bacteria produce other metabolites besides lactic acid, unlike the homofermentative LAB which produce lactic acid as the main metabolite of sugar fermentation.
The homofermentative characteristics of the genus Pediococcus has given them an advantage in production of higher concentrations of lactic acid than the heterofermentative lactic acid bacteria (LAB) during food fermentation processes.
Additive effects of fermented juice of epiphytic lactic acid bacteria on the fermentative quality of guinea grass (Panicum maximum Jacq.
Therefore, this work was designed to investigate the effect of three different concentrations of glucose, with three varieties of lactic acid bacteria (LAB) on the fermentation quality of mulberry leaves silage and the chemical outcomes and its relation with in vitro digestibility of the mulberry leaf silage.
So, lactic acid bacteria are very good mucosal delivery vectors for heterologous antigens and can be used in clinical trials.
Effects of treating whole-plant or chopped rice straw silage with different levels of lactic acid bacteria on sialge fermentation and nutritive value for lactating Holsteins.
Lactic acid bacteria isolate was first discovered in milk, soil, water, manure, sewage and other environments.
The fermentative products secreted by the lactic acid bacteria contain antimicrobial metabolites which act as competitive weapons between the microbes.
1] solution followed by inoculation with 1 ml of lactic acid bacteria culture.
Lactic acid bacteria [LAB] that used in food industries for centuries are generally recognized as safe [GRAS] and considered bio-preservatives [7].
A recently published International Standard, ISO 19344 (IDF 232), provides a method for the quantification of lactic acid bacteria by flow cytometry in fermented products, starter cultures and probiotics used in dairy products.